Step 1

Rinse beans and pick out any pebbles or broken beans. Drain and set aside.

Step 2

Add the oil to the instant pot and turn it on sauté mode. Once heated, add the onion and jalapeno and sauté for 2 minutes. Add the garlic and cook until fragrant, approx. 30 seconds.

Step 3

Add 1/2 cup of chicken stock and scrap the bottom of the pot to remove any stuck-on food (will help avoid the burn warning). Add the rest of the chicken stock, water, bay leaves, salt, cumin and beans and stir to combine.

Step 4

Place the lid on the instant pot, making sure the valve is in the sealed position, and cook on high for 50 minutes. When the timer has gone off, pressure release naturally for 25 minutes before releasing the rest of the pressure.

Step 5

Remove the lid and fish out and discard the bay leaves. Remove 2 cups of the cooking liquid and set aside. Drain the remaining liquid, with a colander, and discard.

Step 6

Return the beans to the pot and mash with a potato masher or an immersion blender, until creamy. Add some reserve liquid, 1/4 cup at a time, if needed. Taste and adjust seasonings as needed.